Sunday, October 20, 2013

Vanilla Yogurt Bundt Cakes

Adapted from

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoons baking powder
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups plain or vanilla yogurt
1 1/2 teaspoons vanilla

1. Preheat oven to 350°F. Grease mini bundt pan cavities well and set aside. In a large bowl mix together flour, baking soda, and baking powder.
2. In a large bowl cream together butter and sugar until fluffy. Blend in eggs, one a time, until well combined. Blend in yogurt and vanilla. Add dry ingredients, some at a time, mixing until smooth batter forms.
3. Divide batter among prepared cavities, filling about two-thirds full. Bake cakes for 20-25 minutes or until toothpick inserted in the center comes out clean. Turn out cakes while hot onto cooling rack.
4. Cool cakes completely. Slice in half and fill with jam and whipped cream or fruit! Enjoy!

Makes 1 dozen mini bundt cakes.

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